We have not tried the lasagna as of yet. We are a family of 4 adults and it's plenty big enough for 1 meal. We usually make a tossed salad to go with it.
Apologies to Pizza Hut. I plead a system wide OPERATOR ERROR and interpreted the business to be the place near SECU at 40-42. We haven't gone to the PH in Clayton. PH in Smithfield/Selma is ok.
I didn't see where a specific location was mentioned. Apparently you seem to be referring to the Clayton location.
You've directed that comment to me. No, I was thinking of the Pizza Hut in Clayton on Hwy 70. The thread title references Pizza Hut not Pizza Inn. I was on topic. My family has never been to the Pizza Inn at 4042 so I could not comment on it at all.
Actually, I think the comment was directed to Hatteras6. There have been several discussion here about the Pizza Inn at 4042, and Hatt6 is one of those who has been repeatedly disappointed there.
I've been repeatedly disappointed by the PI in Clayton on 70 so I've given up on them. As for big chains, I'd rather go to Dominos or Papa Johns in town. I would like to know, as the original thread stated, if the pasta is good at PI (either local). Mike
Sure looks good on TV! I would like to know this as well. I have only been disappointed at PI 4042 on one occassion. It was a nasty disappointment, I have never been back.
We've had the Pizza HUT pasta one time. It was NOTHING to write home about. Flavorful but dried out and I could have made better myself (which I saying alot) for a fraction of the cost. If you want something quick try Stoffers on the frozen meal isle of your local grocer.
Have not had pasta at PH regularly since they did away w/ the good Cavatini they used to serve years ago. Man, that stuff was good, especially when it had extra pepperoni in it! I tried the so-called Cavatini on the menu a couple of years ago, and it was nasty! Therefore, I have no desire to try this new stuff. Just give me a PH thin and crispy or hand tossed pizza and call it good! Well, you could throw in an order of breadsticks, too.
